How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 3/10
Type
Single origin
Origin
Concepción de Ataco, Apaneca-Ilamatepec, Ahuachapán, El Salvador
Process
Natural
Tasting notes
Blood orangeNectarineCocoa nibs
Varietals
BourbonTypica
Species
Arabica
Altitude
1650 masl
Farm
Finca Nazareth
Producer
Andrés Acosta
Best for
Filter
About
Andrés Acosta is a sixth-generation producer whose family has grown coffee in western El Salvador since 1875. He oversees Finca Nazareth alongside Finca Santa Matilde and Finca Atzumpa in the Apaneca-Ilamatepec range, near Concepción de Ataco in Ahuachapán. Nazareth sits at 1,650 meters, where high elevation, cool temperatures, and fertile volcanic soils favor quality-focused lots of traditional Bourbon and Typica. This natural lot was handpicked at peak ripeness, hand sorted, and floated to remove defects, then fermented 24 hours in sealed stainless steel barrels. The coffee dried in direct sun for a few hours before moving to shaded raised beds, where it finished slowly over roughly 30 days.

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FAQ

Where does Finca Nazareth come from?

Finca Nazareth comes from Concepción de Ataco, Apaneca-Ilamatepec, Ahuachapán, El Salvador. It is a natural coffee. It grows at 1650 masl.

What does Finca Nazareth taste like?

Pax & Beneficia lists blood orange, nectarine and cocoa nibs.

How do I brew Finca Nazareth?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.